Cortez the Killer from West of Pecos

[Photograph: Diana Bradbury]

Cortez the Killer from San Francisco's West of Pecos is "a spin on a Manhattan: a tequila Manhattan," bar manager Brent Butler told us. The blend of reposado tequila, Bonal Quinquina, and white creme de cacao lend a surprisingly rich, woody depth to the tequila drink, cut nicely by the tang of lemon oil, courtesy of a flaming rind (a simple lemon twist will work as well). Here are our instructions for how to flame a citrus twist.

Cortez the Killer from West of Pecos

About This Recipe

Yield:serves 1
Active time:5 minutes
Total time:5 minutes
Special equipment:mixing glass, cocktail strainer, lighter (optional)
This recipe appears in: 5 South-of-the-Border Cocktail Recipes From West of Pecos in San Francisco


  • 2 ounces reposado tequila
  • 3/4 ounce Bonal Quinquina
  • 1/4 ounce white creme de cacao
  • Garnish: lemon twist


  1. 1

    Fill a mixing glass with ice. Add tequila, Bonal, and creme de cacao. Stir until well chilled. Strain into serving glass and serve up; garnish with a lemon twist, flamed if desired.


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